Add some spice to your meal this Spring with this exotic Moroccan dish

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 35 minutes
    • Moroccan
    • Vegetarian
    • Vegan

    Marrakesh Aubergines

    Recipe Information

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    3 x Aubergines

    1 x large Red Onion

    1 x large Courgette

    3 x cloves Garlic

    1 x 400g tin Chopped Tomatoes with Herbs

    30ml Olive Oil

    1 x tsp ground Cinnamon

    1 x tsp Chilli Powder

    2 x tsp Paprika

    2 x tsp Ground Cumin

    1 x Vegetable Stock Cube

    1 x tbsp Pesto

    300ml Water

    Sea Salt and Black Pepper

    90g Couscous

    100ml Boiling Water


    Preheat the oven to 200°C/400f/gas 6

    Slice the aubergines to the thickness of a one pound coin, put them onto a baking sheet and grill them on both sides.

    Peel and chop the onion into small chunks.

    Peel and mince the garlic.

    Heat the oil in a medium size saucepan and sauté the onion and garlic on a low light for a couple of minutes.

    Grate the courgette and add to the pan along with the tinned tomatoes, chilli, paprika, cumin, cinnamon, pesto, cold water and crumble over the stock cube - seasoning with some salt and black pepper.

    Bring to the boil then cook for 5 mins.

    Mix the aubergines with the tomato sauce and put into a baking dish.

    Mix the couscous with the boiling water and stir – leave a few minutes.

    Sprinkle this over the top of the aubergines.

    Bake in the oven for 20 minutes.